Pickled Asparagus

Ingredients and Weight:

1. Asparagus: 500 grams
2. White vinegar: 2 cups
3. Water: 2 cups
4. Sugar: 1/2 cup
5. Salt: 1 teaspoon
6. Dried oregano: 1 tablespoon
7. Bay leaves: 2-3 pieces
8. Red pepper flakes: 1/2 teaspoon (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the asparagus: wash and trim the tough ends.
2. In a saucepan, bring vinegar, water, sugar, salt, oregano, bay leaves, and red pepper flakes to a boil.
3. Once the mixture starts boiling, reduce the heat and let it simmer for 5 minutes.
4. Place the asparagus in a sterilized jar or container.
5. Pour the hot vinegar mixture over the asparagus, ensuring all are submerged.
6. Let cool to room temperature, then cover and refrigerate for at least 2 hours before serving.

Nutritional Information:

• Calories: 80 kcal (per 100 grams of asparagus)
• Carbohydrates: 15g
• Fat: <1g
• Protein: 4g
• Fiber: 2g (approx., based on general nutrition facts)

Dish Characteristics:

• The pickled asparagus has a crispy and tender texture with a slightly sour and spicy flavor, typical of American-style pickled vegetables.
• The dish is low in fat and a good source of fiber, making it a healthy option for any meal.
• The oregano and bay leaves give the pickles a slight herbal note, enhancing their flavor profile.

User Comments:

1. "The pickled asparagus was a great addition to our meal. The flavor was unique and refreshing."
2. "I love the combination of flavors in this dish. It's not too spicy and not too mild, just right."
3. "The texture of the asparagus was perfect - not too soft, not too hard."

Special Precautions and Tips:

• Use fresh asparagus for best results. Avoid using canned or pre-cut asparagus for pickling.
• Make sure to sterilize the jar or container before pickling to prevent spoilage.
• Adjust the seasoning, including vinegar, sugar, and red pepper flakes, according to taste preferences.
• Pickled asparagus will keep in the refrigerator for up to 2 weeks. Ensure to use clean utensils when serving to avoid contamination.